Course 3 – Dessert
So I might just begin by begrudgingly congratulating Priya on taking the better picture of the Fennel and Citrus Salad w/ Mint; yes hers was picture 1! I’m going to take the stance that everyone did a bit of bandwagon jumping and that hers was not as clear of a winner as the votes indicated… no, credit where credit’s due, good work Priya.
Now to the dessert, Budino is the Italian word for pudding and that’s exactly what it is; a smooth, egg free custard, using cornstarch instead of egg to create the custard consistency. This Budino is scented with Early Grey tea and topped with candied orange peel, which gives it a delicious choc-orange taste, so here’s what you’ll need;
- 3 ounces (85 g) milk chocolate, coarsely chopped, plus more for garnish
- 1 tablespoon unsalted butter
- 3 tablespoons cornstarch
- 1 tablespoon good unsweetened cocoa powder
- 1/3 cup granulated sugar
- 2 teaspoons Earl Grey tea leaves
- 2 cups whole milk
- 3/4 cup heavy cream
- 2 teaspoons confectioners’ sugar (icing sugar)
- chopped candied orange peel and coarse sea salt for garnish – you can buy candied orange peel from the supermarket, or in my case make it yourself, which is particularly easy to do, just search a recipe for candied orange peel online.
To start grab a medium heatproof bowl, combine the 3 ounces of chopped chocolate with the butter and set aside. Sift the cornstarch and cocoa powder into a medium saucepan. Whisk in the granulate sugar and 1 1/2 teaspoons of the tea.
In a mortar or spice grinder, pulverize the remaining 1/2 teaspoon of tea. In a bowl, whip the cream with the confectioners’ sugar (add as much or as little sugar as you like depending on the sweetness of your tooth) to soft peaks. Sift in the powdered tea and whip until firm. Top the puddings with the whipped cream. Garnish with chopped chocolate, candied orange peel pieces and a small pinch of sea salt and serve; the perfect not too heavy not too light dessert.